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Honey Garlic Chicken

Honey garlic chicken is a weeknight pan-seared chicken dinner with caramelized, golden-brown breasts glazed in a sticky honey-garlic sauce. The sauce simmers until it thickens to a clingy, amber glaze that pools in the skillet for maximum flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp olive oil
Honey Garlic Sauce
  • 4 garlic minced
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water for cornstarch slurry
Garnish & Serving
  • 1 tbsp sesame seeds
  • 2 tbsp sliced green onions
  • 1 cup steamed rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Make the honey garlic sauce
  1. In the same pan, cook garlic in butter over medium heat for 1 minute until fragrant. Stir in honey, soy sauce, and rice vinegar.
  2. Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens into a sticky glaze with a glossy sheen.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze; cook for 1-2 more minutes until the glaze clings and looks blistered and amber.
  2. Garnish with sesame seeds and sliced green onions, then serve immediately over steamed rice.

Notes

Pro tip: after searing, let the chicken rest on the plate for 2 minutes so it stays juicy before returning it to the glaze. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently in a skillet until warmed through (add a splash of water if the sauce thickens too much). Freezing is not recommended because the glaze can change texture. For a lower-sugar swap, use a 1:1 honey substitute designed for baking/cooking (measure by volume).